Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
~2iL~
The present inverltion relates to a systern and method
of manufacturing an alcohol free wine beverage utili7.ed as a
slal-linc3 material diluted mature lable wine whic}l is thereafter
exposed to reduced heat at low feed rates for a short period of
time to strip the alcohol under high vacuum conditions while
preventing scorching and degratation of the extracted wine base.
This wine base is then blended with other ingredients including
concentrated grape juice flavoran-t, carbon dioxide, citrus acid
preservatives and further water to cut to a lower level the
alcohol content prior to bottling.
There is a continuing consumer demand for low calorie
foods and beverages. Market growth and penetration of low
calorie soft drinks and light beers have risen dramatically.
The wine industry has recently introduced several low calorie
wines which appear to be gaining consumer appeal. In keeping
with this trend, several alcohol free wines have been introduced
but with questionable and varying degrees of acceptance because
of quality. ~owever, of far greater importance is the ever
increasing requirement fox an alcohol free beverage for those
who elect not to partake i~ alcohol for diverse reasons and for
those who may have a drinking problem. Thus, there remains a
need for a consumer acceptable alcohol free wine of improved
quality.
In the past, efforts have been made to produce non-
alcohol wine using methodology of distilla-tion and/or evapora-
tion. Reports on such efforts, generally indicate poor quality.
These processes involved either high temperatures or long
holding time due to the nature of the equipment involved. As
would be expected, a large reduction of the original water and
consequent concentration of non-volatile acids would take place.
The present inverltion provides an alcohol free wine
that responds to the identified consumer requirement and/or need
~Z~52~;~
that is not filled by any other wine now sold in the United
~tates or abroad, namely~ a wine with substantially fewer
ca:Lories, ap;)ealing taste and, above all, substantially no
alcohol.
mhe present invention also provides an alochol free
wine production yrocess that may be installed and deployed year
round without limitation to times of harvest or seasons of the
year.
The present invention also utilizes a finished table
wine and converts it into a low carlorie, alcohol free wine.
The present invention still further provides an
improved process for converting a finished table wine to an
alcohol free wine in which essentially all of the feed wine
without the alcohol and highly volatile ingredients appears in
the finished product.
The present invention again produces a high proof
vapor-by-E~roduc-t from the alcohol free wine production process
that is a superior quality brandy alcohol.
According to the present invention there is provided
a system of producing an alcohol free base wine for making an
alcohol fr~e drinkable wine beverage comprising: a source of an
original finished feed wine and a demineralized water preblend a
feed wine, water preblend inlet line coupled with a preblend
source; a feed wine, water preblend feeding means for feeding
the feed wine, water preblend from the preblend source through
the inlet line; a centrifugal film evaporator coupled with the
inlet line for elevating the temperature of the feed wine, water
preblend while being centrifuged to a temperature at which a
predetermined part thereof is divided into a liquid phase and
another part into a vapor phase, the liquid phase being the
alcohol free base wine, ~he centrifugal film evaporator having
means for removing the liquid phase by centrifugation from the
:~2~ 6Z
evaporator Suitably a first source of the original finished
feed wine and a second source of the demineralized water are
provicled, and mealls for coupling the fi.rst and secorld sources -to
the preblend source. Preferably a source of grape juice
concelltrate is provided, and means for feeding the grape juice
concerltrate in~o -the alcohol free base wine in a prede-termined
ratio.
In a particular aspect thereof the present invention
provides a system of producing an alcohol free dxinkable wine
10 beverage comprising: a first source of an original finished feed
wine; a second source of demineralized water; mixing means
coupled with the source for mixing the original finished feed
wine and demineralized water in a predetermined ratio to provide
a sour.ce of a feed wine, water preblend; a feed wine, water
preblend inlet line coupled with the preblend source; a feed
wine, water preblend feeding means fox feeding the feed wine,
wat:er preblend from the preblend source through the inlet line;
a centrifugal film evaporator coupled with the inlet line for
elevating the temperature of the feed wine, water preblend while
20 being centrifuged to a temperature at which a predetermined part
-thereof is divided into a liquid phase and another part into a
vapor phase, the liquid phase being the alcohol free base wine,
the centrifugal film evaporator having means for removing -the
liquid phase by centrifugation from the evaporator; a source of
grape juice concentrate; means for mixing the grape juice con-
centrate in-to the alcohol free base wine in a predetermined
ratio; a second source of demineralized water from the second
source into the base wine, juice concentrate mixture to reduce
the alcohol content thereof to a further lower amount; bottling
3~ means for bottling the mixture having a further reduced alcohol
content. Suitably a fil-ter means filters the mixture having a
fuxther reduced alcohol content prior to bottling. Preferably
, - 3 -
~2~5Z62
means for introducing carbon dioxide introduces this gas into
the mi.x~ure having a furthe.r reducecl alcohol content prior to
bott~.ing. Desirably mearls for introuding sulphur clioxide
introduces this gas into the mixture having a further reduced
alcohol content prio.r -to bottling. Suitably means for
introducing citric acid in'croduces this acid into the mixt.ure
having a further reduced alcohol content.
~ 'he present invention also provides a method of pro-
ducing an alcohol free base wine for making an alcohol free
drinkable wine beverage comprising: feeding an original finished
feed wine and a demineralized water preblend from a source
through an inlet line to a centrifugal film evaporator; dividing
the preblerld into a first par-t which is a liquid phase and
another part which is a vapor phase, the liquid phase being the
alcohol free base wine; removing the liquid phase from the
evaporator. Suitably the rnethod includes feeding the original
finished feed wine from a first source; feeding the deminerali-
zed water from a second source; mixing the original finished
feed wine, and the demineralized water prior to feeding the pre-
blend into the evaporator. ,Desirably the method includes feeding grape juice concentrate from a source to the alcohol free
base wine i,n a predetermined ratio. Preferably the method
includes collecting the vapor phase as a high proof by-product.
In a particular aspect the prevent invention provides
a method of producing an alcohol fxee drinkable wine beverage
comprising: feeding an original finished feed wine from a
source; feedi.ng a demineralized water from a source; mixing the
original finished feed wine and demineralized water in a
predetermined ratio to provide a feed wine, water preblend;
feeding the feed wine, water preblend through an inlet line to a
centrifugal film evaporator; dividing the preblend into a first
part: whi.ch is a liquid phase and another part which is a vapor
- 3a -
ii;~Z
phase, the liquid phase being an alcohol free base wine; remov-
ing the liquid phase alcohol free base wine from the evaporator;
mixillg a grape juice concerltrate from a source with the alcohol
free base wine; finally blending the mixture to arrive at the
finished alcohol free wine beverage; and bottling the finished
alcohol free wine beverage. Suitably the method includes the
step of introducing a further demineralized water prior to
bottling to reduce the alcohol level below a prescribed value
defining an alcohol free wine beverage. Desirably the method
includes the step of introducing carbon dioxide prior to
bottling to provide carbonization to the beverage. Prefer-
ably the method includes the step of introducillg sulphur dioxide
prior to bottling to serve as a preservative. More preferably
the method includes the step of introudcing citric acid prior to
bottling to provide tartness. Desirably the method includes the
step of pasteurizing the bottled beverage. Suitably the method
includes the step of filtering the alcohol free base wine, juice
mixture prior to bottling. Particularly the method includes the
steps of lowering the alcohol content of the original feed wine
by the addition of deminera~ized water in forming the preblend
from a level of about 11-12% to 6-8%; lowering the alcohol
content of the preblend from about 6-8% to a level of about
0.5-1% by the centrifugal evaporator, lowering the alcohol
content of the alcohol free wine base, concentrated grape juice
mixture by the addition of a further demineralized water as part
of the final blending step prior to bottling to a level below
0.5O.
In a further aspect thereof the present invention
provides a method of producing an alcohol free wine beverage
comprising the steps of: utilizing as a starting material water
diluted mature table wine preblend; exposing the preblend to
substantially reduced heat at substantially low feed rates for
, 3b -
~2~S~62
relatively short period of time to strip the alcohol from the
preblerlcl under relatively hjgh vacuum while preventitlg scorching
and degradation of the extracted alcohol free wine base;
thereafter blerldirlg materials with the wine base to enhance its
organoleplic properties; and then bottling the enhanced wine
base.
~ rhe present invention further provides a substantially
alcohol free wine beverage made from a matured table feed wine
in which the level of hydroxymethyl furfural is below 1/10
gram/100 liters.
In a particular aspect the present invention provides
an alcohol free wine beverage comprising the following:
dealcoholized wine 57.0%, reconstituted grape juice concentrate
(concentrate and water) 42.6%, carbon dioxide (370 + 20 mg~100
ml) 0.37%, citric acid (3.5 lbs/1000 gal) 0.042%, and sulfur
dioxide (170 ppm total) 0.017%.
~%~2~iJs'
The term "alcohol-free" as used herein is a wine
derived beverage having less than 0.5~ alcohol content
considered by the Bureau of Alcohol, Tobacco Products
and Firearms Division of the U.S. Treasury Department
as not being a wine for tax purposes. It should be
understood that if this limit varies it is intended
that the term "alcohol-free" as used herein will vary
accordingly.
The Figure of the accompanying drawings is a schematic
view of the flow diagram of the alcohol free wind production
process incorporating the teachings of the present invention.
In the Flgure, an embodiment of the invention is
illustrated on which a wine preblend is processed and
converted into an alcohol free wine and a superior
brandy alcohol by-product. Thus, an original finished
table feed wine from tank 10 normally having 11-12%
alcohol content and demineralized and/or distilled
~SZ6Z
water from tank 12 are fed into a mixing tank 14 within
which a wine preblend is formed. Any type of mixing
system may be employed including pump or mechanical
agitator. A ra-tio of approximately 58% feed wine to
42~ water will produce a workable preblend. In any
event, the preblend will have an alcohol content of
6-7% and according to a successful embodiment of the
invention possess an alcohol content of approximately
6.8%. As will be apparent shortly, the addition of
water protects and preserves the essential character
and organoleptic properties of the original table wine
without degradation or scorching during the subsequent
processing steps. Enough water is added to the feed
wine for the preblend to arrive at an alc~h~l reduced base
wine that will permit final cutting by water of alcohol
to below 0.5~ and to keep the original feed wine
content about 50~ in the final product (whether final
water content is derived from this feed wine or added
water).
The wine preblend is then fed into a centrifugal
film evaporator 16 which operates in reducing the
~ -5-
2~ ~ A~
preblend into a liquid phase which is an alcohol
reduced base wine fed therefrom into receiver 18 and a
vapor phase which is condensed. The centrifugal film
evaporator 16 is disclosed in detail in the above
referenced patent applications. Towards this end, the
evaporator 16 may be obtained commercially from
Alfa-Laval AB, Lund, Sweden under its trademarks CMF 6
and CMF 9. Unlike those specific applications the feed
rate of the preblend is reduced enough to obtain a base
wine having less an 1% alcohol. In some instances, the
rate is reduced to one-third to assure contact of the
liquid as a thin film on the steamheated cones of the
evaporator. Moreover, operation of the process of this
invention is at very high vacuum conditions. ~he
contact time of the preblend with the heat transfer
surfaces of the evaporator is very short and less than
a second; and, therefore, no molecular decomposition or
transformat~on takes place due to chemical reaction.
The alcohol reduced base wine leaving the evaporator 16
will range in alcohol content from 0.5% to 1% and in
accordance with successful applications of this
invention will normally be approximately 0.70 - 0O8%
and preferably 0.75% alcohol. In addition, the yield
has ranged from 60-65% of the feed wine.
Referring now to the vapor phase system, the vapor phase
from the evaporator 16 may be processed according to U.S.
Patent No. 4,405,652 or may be exposed to
~21SZ~Z
a recitfying action within the column 20 which may be
of 1-})~ type disclose~ in U.S. Patent No. 4,570,53~.
Similarly, the higher proof vapor product is
condensed and cooled within condenser 22, fed into
receiver 23 and then transferred to a storage tank 24
by pump 26 through back pressure control valve 28. A
vacuum for system is provided by vacuum pump 29 which
is connected to the receiver 18 as shown. A reflux
return line 30 having rotometer 32 feeds the higher
proof by-product back to the top of the column 20
through the reflu~ control valve 33 to facilitate and
enhance the distillation process.
Pump 34 draws the alcohol reduced base wine rrom
evaporator 16 into the receiver 18. This base wine is
then cooled by heat exchange 36 and then fed into
storage tank 37. The essential character and
organoleptic properties of the original feed wine
including the ph level is retained by the alcohol free
base wine in tank 37. However, some of the original
bouquet is lost with the removal or the higher alcohols
by the evaporator 16. Accordingly, the present
invention contemplates adding grape juice concentrate
to restore flavor and bouquet. The concentrate is
produced in the Alfa-Laval evaporator and therefore
such a concentrate has no molecular decomposition or
transformation due to chemical reaction. This addition
~21LSZ~iiZ
may be done direc~ly into tank 37 from juice
concentrate tank 38 or perhaps at some other location
in the process if desired or found more practical.
This mixture will normally have approximately 0.6%
alcohol and may be filtered at
this time by filter 39 which may be of the millipore
type.
The remaining processing steps may be performed
shortly thereafter or at a later period of time at the
same plant, wine making facility or at a removed
bottling plant. Towards this end, if the bottling
plant is at a different location, the alcohol base wine
and grape juice concentrate mixture will be
appropriately transferred to tank 40. Further
demineralized water from tank 41 will be added together
with citric acid from source 42 as well as further
grape juice concentrate from source 43. The citric
acid contributes to mouth feel and desired level of
tartness. The added grape juice concentrate finally
adjusts the organoleptic level of taste. The alcohol
content of the mixture is now lowered to a level below
0.5%. Thereafter, the mixture is filtered at station
44 by a millipore filter. Carbonization (C02) is then
introduced at station 48. Normally, 350-400
--8--
~b ~
5~
grams/100/ml will be sufficient for such purposes to
attain a prescribed level of effervescence for
improvement of tactual properties. Then the mixture
may have sulphur dioxide ~52) added as a preservative.
At bottling station 52, the mixture is discharged into
bottles by means of a conventional counter pressure
filler and thereafter capped. In order to complete the
preservation of the bottled mixture, a pasteurization
step 54 is employed if desired or necessary.
Suitable grape juice concentrate usable with -the
present invention for producing an alcohol free white
wine using a chablis feed wine are the Muscat and
blends thereof, with the main volume being Thompson or
French Columbard seedless grape juice in the proportion
of about 20% - 10% to 80% to 90~, In blending an
alcohol free rose wine, a Malvasiz Bianco or Muscat
concentrate would be substituted for the ~uscat in the
same proportions. In addition, Red Concord grape juice
concentrate for coloring could be added to the alcohol
free white wine beverage along with enoush Muscat to
impart a rose character. Similarly, in producing an
alcohol free red wine, enough Red Concord grape juice
concentrate may be added to the alcohol free white wine
beverage for obtaining the desired red wine color.
It is also contemplated that the alcohol free
drinkable white wine beverage may be utilized to
manufactllre a champagne r In this connection, a
yeast-type of character is sought; and either an
additive may be introduced for such purpose or the
beverage may be subjected to further fermentation which
would have the same effect.
In view of adding sulphur dioxide as a preservative
or in conjunction therewith, the finished and bottled
alcohol free wine beverage may he pasteurized according
to conventional techniques to eliminate any possible
bacteria, yeast or other organism and/or spores. In
additlon, the CM~ equipment could be deployed for flash
pasteurization by exposing the thin film of base wine
with demineralized water from tank 37 to cone
temperatures of about 170% F. with no vaporization
vacuum applied.
The following examples describe the manner and
process of making and using the invention and sets
forth the best mode contemplated by the inventor of
carrying out the invention but are not to be construed
as limiting. In carrying out these and other examples
the chemical analysis results repor.ed were determined
by gas chromatograph.
--10--
~ 2~5i Z~
EXAMPLE 1
Employing the apparatus and system described above
and depicted in the Figure, a matured California white
chablis feed wine at 11.2% alcohol was processed as
follows utilizing an Alfa-Laval CMF6 and the following
parameters. First a preblend was produced in mixing
tank 14 having an alcohol content of 6.35% by mixing
1166 gallons of the feed wine with 870 gallons of
demineralized water.
Preblend Feed Rate 284 g.p.h.
CMF Vacuum 27.5" hg
CMF Steam Temperature 58 C.
CMF Steam Controller -.88 Bar
CMF Vapor Temperature 40 C.
The mixture balance was as follows:
ntering CMF Preblend Feed -2036 w.c. at 6.35% = 129.29 absolute
gallons alcohol
Leaving CMF Wine Base-1297 w.g. at 0.75~ = 9.7 absolute
gallons alcohol
Leaving CMF Vapor - 717 w.g. at 15.9% = 114.0 absolute
Condensator gallons alcohol
Total Recovery 2014 w.g.= 123.7 absolute
gallons alcohol
z
Recovery based on dilu~ed wine feed:
Wine Base 1297 gal
Diluted Wine Feed 2036 gal 6 . %
Recovery based on original wine in process:
Wine based product 1297 gal _ 112%
Original wine at 1160 gal
-
The base wine thus produced was blended with about
185 gallons white grape juice concentrate (at 62 Brix)
in tank 37. After transfer to tank 40, final blending
was performed utiiizing the mixture of 64~ base wine
~with concentrate), 9.5% white grape juice concentrate
(at 62 Brix) and 26.5~ demineralized wa.er. About 3.5
lbs of citric acid were added and thereafter the
mixture was filtered. In addition 1/2 lb of SO2/1000
gal of liquid was added as a preservative. The
beverage was carbonated by introducing 370+20
milligram/100 ml of CO2.
The finished product was bottled possessing the
desirable character of the original chablis feed wine
as an alcohol free white wine beverage with an alcohol
content of .45%.
-12-
~L2~i~z
_XAMPLE 2
Employing the apparatus and system described and
depicted in the Figure, 966 gallons of a matured
California Rosé feed wine was blended with 574 gallons
of demineralized water to produce a preblend havinq an
alcohol content of 7.42%. The parameters of the system
were set as follows:
Preblend Feed Rate 310 gph
CMF Vacuum 27.5" hg
CMF Steam Temperature 59 C.
C~F Steam Controller -.85 Bar
CMF Vapor Temperature 40 C.
ntering CMF Preblend Feed 1540 gals a, 7.42~ = 114 gallons
absolute alcohol
Leaving CMF Wine Base 990 gals at 0.93% = 9.2 gallons
absolute alcohol
Leaving CMF Vapor Condensate 539 gals at 18% = 97 gallons
absolute alcohol
Total Recovery 1529 gals 106.2
Recovery based on diluted wine feed = 64.3%
Recovery based on original wine process= 103~
~2:~S26,Z
The base wine thus produced was blended with about
185 gallons of white grape juice concentrate in tank
37. After transfer to tank 40, final blending was
performed utilizing 64% base wine (with concentrate),
1.5~ red grape juice concentrate for color, 8% white
grape juice concentrate and 26.5% gallons of
demineralized water. About 3 l/2 lbs/1000 gal. of
citric acid/lO00 gallons of liquid were added and the
mixture was then filtered. In addition, 1/2 lb of
SO2/lO00 gal of liquid was added as a preservative.
The beverage was carbonated by introducing 370+20
milligram/100 ml of CO2.
The finished product was bottled possessing the
desirable character of the original rose feed wine as
an alcohol free rose wine beveragP having .43% alcohol
content.
2S~
EXA~PLE 3
The procedure of employing the apparatus of the
Figure and Example 1, a California white chablis feed
wine was treated in arriving at an alcohol free wine
beverage. Chemical analysis of the original chablis
feed wine, the preblend, the alcohol free wine base,
the base with concentrate in tank 37, and finished
bottled alcohol free white wine beverage is given in
Table 1 below.
TABLE 1
Feedwine Preblend Alcohol Base Alcohol
(Chablis) Plus Free Plus Free Whi.te
Water Wine Concentrate Beverage
Feedwine Base Finished and
Bottled
Hydroxymethyl 0.01 ~ ----- 0.03 0.02
Furfural
Furfura.l 0.14 0.06 0.11 0.15 0.05
Tannin, mg/liter 398 160 285 420 228
-15-
~æ~s~2
EXAMPLE 4
Employing the apparatus of the Figure and the
procedure of Example 2, a California rosé feed wine was
treated in arriving at an alcohol free wine beverage.
Chemical analysis of the finished bottled alcohol free
rose wine beverage is given in Table 2 below:
TABLE 2
Alcohol Free
Rosé Beverage
Finished Bottle
Hydroxymethyl furfural 0.09
Furfural 0.06
Tannin, mg/liter 338
-16-
~2~lS~6~
Of particular significance in obtaining an
acceptable alcohol free wine beverage by the present
invention having desirable organoleptic properties
while possessing the desirable character of the
original matured feed wine are the following results
based on chemical data and analysis comparable to the
foregoing tables:
i. the hydroxymethyl furfural level is reduced to
a level below 1/10 gram/100 liters. This
ingredient contributes to a cooked character.
ii. the furfural level is reduced by approximately
1/3 to 1/2.
iii. The tannins are reduced by about 1/2. Tannins
provide an astringent character.
Bottled alcohol free white, rose and red wines of
this invention possessed the following ingredients:
Dealcoholized wine 57.0%
Reconstituted grape juice concentrate 42.6
~concentrate and water)
Carbon dioxide (370 mg/100 ml) 0.37~
Citric acid (3.5 lbs/1000 gal) 0.042%
Sulfur Dioxide (170 ppm total) 0.017%
-17-
